A foreign press headline about biltong caught our attention the other day: ‘Biltong tastes like the lovechild of jerky and prosciutto’ - how funny (and true!) is that! If you don’t have a frame of reference like South Africans do (lucky us!) then that’s a pretty apt description.
The word ‘biltong’ is originally derived from the Dutch words for meat (bil) and strips (tong). The cured meat is said to have originated with the Khoisan hundreds of years ago who used to cut the meat into strips, add spices and vinegar, and then air dry it. Today there are multiple spice mixes for adventurous palates, but coriander is still the most characteristic flavour of traditional biltong.
Not only is it arguably the country’s favourite snack, but it’s also big business - according to Food 24 ‘biltong contributes more than R2.5 billion to the South African economy.’ No longer just an ordinary snack, the delicious meat has been elevated to new heights by the likes of chefs like Jan Hendrik van der Westhuizen - the first South African chef ever to earn a Michelin star - who is famous for his biltong and grilled strawberries salad, and his biltong lamingtons!
When made authentically, without any additives or preservatives, biltong is highly nutritious and a special favourite in the Keto and Banting eating plans. It might be a little high in calories, but it’s a great source of protein while being rich in iron and also Vitamin B12.
And it really isn’t that difficult to make either according to Biltong from A to Z - all it requires is the right meat (look no further than N1 for the best quality meat Cape Town has to offer), the right spices, and some patience.
The traditional recipe requires the meat (cut into strips at least 5 cm wide) to be placed in a container with wine vinegar. Then, after about half an hour, it is removed from the liquid and massaged with a mixture of cooking salt, brown sugar, coriander and black pepper. The meat is then left to marinate for 12-24 hours. Some choose to soak the meat again in vinegar, remove the excess salt to prevent it from becoming too salty and repeat the operation with the spice mix. Finally, the pieces of meat are strained of their liquid and hung to dry for 4-5 days in rooms that are very dry, well-aired but not at all warm.
And there you have it: how to make delicious biltong - the lovechild of jerky and prosciutto! For this and other high-quality Halaal certified meat, contact N1 - your leading wholesale meat supplier!
